Why does Chardonnay taste buttery ?(and not all of them do)

“Buttery Chardonnay” is one of the most common wine descriptions, but what causes it?

The answer is malolactic fermentation (MLF).

During primary fermentation, yeast converts sugar into alcohol.

After that, winemakers may allow a secondary process where bacteria (oenococcus oeni + lactobacillus) convert sharp malic acid (like green apple) into softer lactic acid (like milk). This creates creamy textures and sometimes buttery aromas.

The process occurs naturally if the right conditions are met to kick it off. Some of the main ones are: low sulphur levels (less than 8mg/l free sulphur), the right phH (3.3-3.5) and a mild-warm temperature (18-22C). Traditionally you would see winemakers open up their cellars after winter to let in warm air, or put barrels out in the sun to get the process kicked off.

This softening process is part of all red winemaking, but is optional when it comes to white wines.

Oak ageing can amplify this effect. New oak barrels contribute vanilla, toast, and spice, enhancing richness.

However, not all Chardonnay undergoes full malolactic fermentation.

Cool-climate, Chablis and modern styles often:

• Skip MLF
• Avoid oak
• Emphasise crisp acidity and citrus freshness

That’s why Chardonnays can taste dramatically different — from lean and mineral to rich and creamy.

If you dislike buttery Chardonnay, look for:

• “Unoaked Chardonnay”
• “No malolactic fermentation”
• Cool-climate regions

Understanding winemaking choices empowers better buying decisions.

Chardonnay isn’t one style it’s one grape with many expressions.

FAQ:

Q: What makes Chardonnay taste buttery?
A: Malolactic fermentation converts sharp malic acid into softer lactic acid, creating creamy, buttery notes.

Q: Are all Chardonnays buttery?
A: No — many modern styles are fresh, crisp, and unoaked.

To learn more about wine check out the WINE 101 page here!